Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced zucchini, yellow squash, and halved Kalamata olives with 1 tablespoon of olive oil, dried oregano, salt, and black pepper. Spread them in a single, even layer on a baking sheet. Roast for 18 to 22 minutes, turning halfway through, until they are tender and caramelized with slightly charred edges.

Bring a large pot of salted water to a rolling boil. Cook the orzo according to package instructions until al dente (about 8 to 10 minutes). Before draining, reserve 1/4 cup of the starchy pasta water. Drain the remaining water and transfer the warm orzo to a large mixing bowl.

While the pasta cooks, heat the remaining tablespoon of olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant. Do not let it brown. Remove from the heat and stir in the fresh lemon zest.

Pour the warm garlic oil and fresh lemon juice directly over the cooked orzo. Add the roasted zucchini, squash, and olives. Gently toss everything together. If the pasta seems a little dry, add a splash of the reserved starchy pasta water to loosen it up.

Gently fold in the crumbled feta cheese and chopped fresh parsley (and mint if using). Taste and adjust with extra salt, pepper, or lemon juice as desired. Serve warm, at room temperature, or chilled.